Rolled Biscuits

Preheat oven to 450

Sift together into large bowl:

1 3/4 cup sifted all-purpose flour

1/2 teaspoon salt

3 teaspoons double acting baking powder


4 to 6 tablespoons chilled butter

Cut solid butter into dry ingredients until ingredients are the consistency of coarse corn meal.  Make a well in center.  Add, all at once:

  3/4 cup milk

Stir until the dough is fairly free from the sides of the bowl.  Turn the dough onto a lightly floured board.  Knead gently and quickly making about 8-10 folds.  Pat into (roughly) a 6 x 9 pan   (greased).

With a knife, cut dough in pan in 1 1/2 inch squares or whatever shape or size you want.

Melt 1/4 to 1/2 cup butter (however much you can stand) and pour over top of dough, evenly.  Sprinkle with several tablespoons of chopped, fresh parsley and sesame seeds (again, to taste).

Bake 12 to 15 minutes, until lightly browned.